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Caprese Egg Muffins

(courtesy of American Egg Board)

Ingredients

• 2 Tbsp olive oil
• 3 cups baby spinach
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh basil leaves, chiffonade
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 10 large eggs, beaten
• 36 pearls fresh mozzarella
• balsamic glaze, to serve

Directions

1. Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
2. In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
3. Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
4. Bake 18-23 minutes until eggs are set.
5. Serve with balsamic glaze. Refrigerate leftovers for up to three days.

Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/

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